Finding and buying lamb is easy; it’s widely available at grocery stores, specialty food retailers and butcher shops. Look for American lamb with a soft pink to red coloring with white marbling. Most likely, fresh chops, steaks and racks are displayed, but if you don’t see lamb, just ask.
Store fresh American Lamb in the refrigerator or freezer after purchasing. Fresh lamb should be refrigerated at or below 40 degrees. Ground lamb and stew meat should be used within 2 days. Use chops and roasts in 3 to 5 days.
If you plan to freeze your lamb for a longer period of time, wrap it in its original packaging with airtight freezer wrap, or place it in an airtight freezer bag to prevent freezer burn. For the best flavor, use frozen lamb in 3 to 4 months.
After thawing in the refrigerator, use previously frozen lamb roasts and chops in 3 to 5 days and ground lamb and stew meat in 1 to 2 days. Meat defrosted in the refrigerator may be refrozen before or after cooking. However, there may be a loss of quality due to the moisture loss.
Leave frozen lamb in its packaging, making sure it is airtight; transfer it to a leak-proof bag if you’re uncertain. Submerge the package in cold water, changing the water every 30 minutes until the lamb has thawed completely. Lamb that is thawed to room temperature should not be refrozen without cooking first.
As with the cold water method, cook lamb thawed in the microwave immediately and do not refreeze before cooking first.